Pumpkin Purée: Homemade & Organic

September 16, 2013

The sweet pumpkins have finally arrived at my local Whole Foods market. I always grab a few to make my mom’s homemade pumpkin purée recipe that she has used since I can remember. The only change that I have made is using organic pumpkins.

Making this pumpkin purée recipe gets me in the mood for fall. I love that I can freeze it for up to 3 months and use it throughout the holidays.

Good quality sweet pumpkins are essential for this recipe. I generally pick up two 3-4 pound pumpkins and double the recipe below. I am always excited to try new pumpkin recipes and having the purée ready-to-go saves time.

Homemade Pumpkin Purée Recipe

3-4oz sweet, organic pumpkin
kosher salt

– Wash pumpkin and remove the stem by snapping it off. Using a sharp knife, cut the pumpkin in half horizontally. Scrape out the pumpkin guts with a large metal serving spoon. Separate the seeds to make a batch of roasted pumpkin seeds and throw the pumpkin guts in the compost bin.

– Cut the cleaned-out pumpkin halves into 1-2″ cubes.
– In a large, heavy pot, place 1″ water on the stove over medium heat. Lightly salt the water and add pumpkin cubes. Bring water to a simmer and reduce heat to medium-low. Top pot with lid slightly ajar and allow pumpkin to steam. Steam for about 15 minutes or until a fork can easily glide through the pumpkin meat.
– Remove pot from heat and drain-off the water using a colander. Allow to cool enough that the pumpkin can be handled. Using a fork, remove the rind from each of the the pumpkin cubes. Discard the rind and return the pumpkin meat to the pot.

– Purée the pumpkin meat in a food processor, using the metal blade, until smooth. Run in batches, if necessary. Return the purée to the same pot and simmer on medium-low until the liquid has cooked off. Be sure to stir periodically so the pumpkin purée does not burn. Add a pinch of salt when cooking, if desired.
– Cool and freeze in 1 cup increments.

This process can actually diminish the flavor of the pumpkin. Simplify and save the flavor. Preheat the oven to 475°. Cut pumpkin in half and clean the pumpkin guts (set seeds a side for roasting). Place both halves, cut side down, on a large pan with a lip (such as an air bake pan) to catch the juices. Place in oven and cook for 1 hour and 45 minutes. When you remove, the skin will simply peel off and the pumpkin may be placed in a blender for easy puree. Simpler and frees up time to get pie dough or other goodies made. The boil method works, but the bake method is less involved.

We don’t usually use pumpkins for cooking in UK but having seen so many things made with pumpkin on the internet and my friend saying it is good I looked on google to see how to make pumpkin puree, it said to cut in half and remove the middle and seperate seed for toasting, place the half pumpkins in a dish with water under and microwave till flesh is soft, this took about 15 mins for each half and then it was soft enough to scrape off the skin and mash to a puree, I got about 42ounces of puree from one pumpkin, I have removed and dried the seeds to roast at another time.

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